Brussels Sprouts Coconut Curry

Recipe by
Total Time:
15-30 mins
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • Brussels Sprouts - 15 sprouts
  • Turmeric powder - A pinch
  • Garam masala - 1 tsp
  • Coconut milk - 1/2 cup
  • Salt to taste
  • Curry leaves - A hand full
  • Coriander leaves - A hand full
  • To be ground to a paste:
  • Ginger - 1 inch piece
  • Garlic - 3 pods
  • Small onions - 5
  • Tomato - 1 small
  • Coriander powder - 2 tsp
  • Chilli powder - 1.5 tsp
  • Pepper powder - A pinch
  • Fenugreek - 1 tsp
  • Cumin - 1 tsp

How to Make Brussels Sprouts Coconut Curry

  • Clean and cut sprouts into halves.
  • Soak in lukewarm water with a little salt for 10 mins.
  • Rinse them well.
  • Boil sprouts in very little water with a little salt and turmeric for 5 mins.
  • In a heavy bottomed pan, fry the ground paste in a little oil, till the raw small goes.
  • Add cooked sprouts and stir gently.
  • Add very little water and bring to a boil.
  • Add garam masala. Reduce heat and add coconut milk, stirring the sauce continuously.
  • Heat for a couple of mins on a low flame.
  • Season with chopped coriander.
  • Serve hot with rice/rotis.

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